Category Archives: RECIPES~BREADS & MUFFINS

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It’s not often I use a box mix for anything, but my ex-MIL gave me this recipe for cornbread years and years ago and it’s a no fail. I added the chiles a few years ago and it has become a family favorite.

• Heat butter in a heavy saucepan until hot and foamy, but not browned. • In a small bowl, whisk or beat egg yolks with lemon juice, salt, and hot sauce.• Gradually beat in butter, then water. • Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.• Serve immediately or let stand over warm water for up to 30 minutes. • If desired, sprinkle with chopped fresh parsley before serving.

Slowly add the water to make a smooth dough (dough will be sticky at this point).

Begin to incorporate enough wholewheat flour to make a smooth, dry, but elastic dough. Knead well.

Shape the dough into a bowl and allow to rest for 60 minutes.

Preheat oven to 400F.

After 1 hour, place dough onto floured board.

Make 1 large Johnny Cake or 4 or 5 hamburger sized Johnny Cakes.

Place dough onto a greased baking sheet and bake for 20 minutes.

Serve hot.

Dry Ingredients

Prepared dough

Finished product

From the lack of feedback, I think that my previous recipes may have been a bit too ‘exotic’. This is an easier recipe with common ingredients. I posted a fried Johnny Cake recipe over at my blog a little while ago. I do hope you try it either one and let me know what you think.

Mini Mango Breadlets

This morning, I came upon a recipe, I had such good feelings about. The first part of this is that it uses mangoes and we love mangoes and have mangoes, rolling around on the counter. The second is that this is a corn bread but it looks much lighter and turns out to be lighter than my standard cornbread. The mix of flour and corn meal is even.

The blog that I found this on is Ladybird Ln and it is written by two sisters. Carlee is the sister who shared this yummy recipe. They have a weekend linky which I must share this on. Fair is fair.

Mini Mango Breadlets (adapted)I halved the recipe but I am giving you the recipe as I got it. I admit it. I made a mistake by only making half.

Combine dry ingredients and set aside. Mix oil and sugar. Add eggs and milk.Add in dry ingredients, stir until just mixed. Add mango.

Stir to combine. Pour batter into a greased 9×13-inch pan. Bake 35 to 45 minutes or until toothpick inserted into the center comes out clean. When bread is done baking, sprinkle top with sugar. Serve with softened butter.

Makes 12 servings

I found these aluminum foil muffin-like pans but they are not for muffins. The sides and top are flat and I use these, usually for mini meat loaves. To make this a quick bread rather than a muffin, I used these. They are kind of cute.

I asked my daughter what country I should make something from for Cultural Connections and she said France. So I did a little research, but I wanted something easy to start with and found this cheese and spinach flan. It would be perfect for a breakfast or brunch. Since I already had the goat cheese…and Maranda wanted me to make something “French” when I searched I added goat cheese and made sure I could use it. Why not? I found a recipe at French Cooking for Dummies it confused me a little because it’s called a flan, but it sounded so good. This is so similar to the Spinach Frittata recipe that I made for Martha Mondays awhile ago. That one confused me because it wasn’t what I would call a frittata. It reminded me more of a souffle.

Saute shallots in butter until soft, add spinach and cook until soft, let cool a bit (just so the heat won’t scramble the eggs). Preheat oven to 350 degree F or 180 C. In a large bowl whisk eggs, add cream, Parmesan, and chives. Add goat cheese, and the spinach/shallot mix if cool enough. Salt and pepper to taste and whisk again. Pour into buttered ramekins and bake for 20 minutes. Serve right away while still warm.

Mmmm…tasty! This recipe made two ramekin size portions, I am sure you could double it and it would work just as well.

I really don’t care what you call this it was fantastic! I loved the flavors and I don’t know if it is a French flan, or Italian frittata! I glad I made this simple and elegant dish.( It would be perfect with a glass of champagne ) Ha! Then it must be French!! 😀

It was a treat nice and creamy, and the spinach and tang of the goat cheese…

Here is a recipe for some French Bread to go with this lovely brunch.

4 cups flour

1 tablespoon brown sugar

1 1/3 cup warm water

1 1/2 teaspoon salt

1 1/2 teaspoon olive oil

2 teaspoons yeast

Add ingredients the order the bread machine instructs you to do. Mine has you add the liquids first and end up with the yeast in a little well made in the flour. Set the bread machine in dough cycle. Remove the dough on a floured surface and form into two loaves. (I made one loaf, so it is bigger than baguettes would be) Let rise for 40 minutes in a warm place. On your stoneware or baking pan sprinkle some corn meal and carefully place the loaves on pan. Brush with egg wash (I egg and 1 tablespoon water) slice down the center for baguette or several diagonally across for loaves. Bake 30-35 minutes.

Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.

Roll into many small balls about the size of golf balls.

Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.

Arrange a layer of the balls haphazardly in the cake pan.

Dribble about half the topping loosely over them.

Arrange the other half of the dough balls.

Pour remaining sauce over top.

Allow to rise until double in size (about 1 1/4-1 1/2 hours)

Bake at 350 degrees for 35-45 minutes.

Enjoy

*You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.**You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

Did you know that Banana’s have juice? Don’t worry, most people don’t. But, they do and the juice is the best part of making a moist banana bread. The key to banana juice is using a banana that is “JUST RIGHT“, one that is heavily speckled, in my opinion, one that is just short of rotting. I take it one step farther many times and when they are “JUST RIGHT” remove them from their skins and freeze them in recipe ready proportions. Freezing them yields the liquid readily without the steps I’m about to tell you about. I didn’t even know I’d been doing “JUST RIGHT” for years with the freezing process and then I read an article about how to juice a banana.

Alexis started a new job at a hospital a few weeks ago and is starting to fit in with her coworkers. You know how it is when you start a new job. You start to figure out who you like and those you realize, “Man, he wasn’t just having a bad day….he’s always an a**hole!”

Anyway, the other day she wanted to surprise them by bringing in a breakfast treat. She took the Zucchini Bread recipe from the Better Homes & Gardens New Cookbook (10th Ed. 1984) and changed it into something entirely different.

Mix the first 6 ingredients together in a mixing bowl. In another bowl, mix the sugar, apple, oil, egg and lemon peel together.

Mix the two bowls together just long enough to get them combined. Then walk away and let it sit for 10 minutes (The walk away tip courtesy Alton Brown’s waffle recipe).

Preheat your oven to 350f. Using a greased mini bundt pan (or a cup cake tin), fill each cup a little over half full with the batter. Bake on the middle rack for 20 minutes or until a toothpick/cake tester comes out clean. Remove to a cooling rack and let rest for 10 minutes.Drizzle with agave nectar.Sprinkle with powdered sugar.And then try to hide them from your family until they are cooled because they tend to disappear quickly even if you ARE cooking them for SOMEONE ELSE!If you follow my blog at Nibble Me This, you know I am NOT a sweets kind of guy. I don’t eat much pie or cake. These little beauties were good and I MIGHT have taken one or four before Alexis started packing them up 🙂 But in my defense, you get to pop a whole (mini) bundt cake into your mouth, how could I resist that?

(Side note: If you have a round grill or know someone who does, enter my cast iron grate giveaway on my blog. It should be delivered by Christmas if you win and makes a ‘GRATE’ gift for the griller in your life. It’s over a $100 value and is one of my favorite grill tools.)